Spinach & Ricotta Stuffed Portobello Mushrooms
3 mediumportobello mushrooms, stemmed and gills scraped out
1 cfresh spinach
1 smallred bell pepper, diced
1 cpart-skim ricotta cheese
1/4 cgrated parmesan cheese
1/2 smallonion, diced
1 tspfresh garlic, minced
2 slicebacon, cooked & crumbled (optional)
How to Make Spinach & Ricotta Stuffed Portobello Mushrooms
- Preheat oven to 425.
- Cover a baking sheet with foil and lightly spray with non-cooking spray. Place mushrooms, gill side up, on baking sheet.
- In a small skillet, add the spinach with 1/2 cup water and cover. Cook on medium-high heat until spinach has wilted. Drain well and squeeze to remove any excess water. Set aside.
- Combine the ricotta and Parmesan cheeses in a medium sized bowl. Add the bell pepper, onion, garlic and spinach. Combine well. If you opted for the bacon, add it to the cheese mixture and combine.
- Stuff mushrooms with cheese mixture and bake for approximately 25 minutes.